Indian food is one of my favorite cuisines, but Indian rice pudding or Kheer is hands down one of my favorite Indian dishes. I may have mentioned that I have a sweet tooth the size of Montana, but Kheer pushes some extra buttons. This creamy dish is prepared with rice, cream, cardamom and pistachios which are some of my favorite flavors. I’m salivating just writing this!

We jokingly say that the only Indian restaurant in our area is my house. I routinely prepare Indian food for dinner and generally invite some friends. Last weekend, I invited over a good friend who happens to love Kheer almost as much as I do so I had to make some. I mean, it would have been rude not to!

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This recipe is simple but is delicious and creamy enough for a holiday gathering. I may have to whip up some as my friend and his mother are coming to Christmas dinner at our house. I suppose that means we will be having three desserts because I already promised my wife we would have a Pumpkin Pie, I want a Pecan Torte, and now Kheer. Guess I will be dieting in 2019!

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This recipe is courtesy of Alton Brown from the Food Network. I made a double batch yielding 5 or 6 large servings as the serving size from the original recipe is small in my opinion. I used two percent milk instead of whole and had to cook the Kheer about 20 minutes in the last step instead of the stated 5 to 10. Otherwise it turned out perfectly.  My pictures are a bit plain, but the dessert isn’t. If you want to dress it up a bit, I recommend a spring of mint, or some chopped pistachios and a few golden raisins on top.

Live, Laugh, Love and Eat Well.

Indian Rice Pudding (aka Kheer)

iCookCourtesy of Alton Brown and Food Network

Makes 4 servings

  • 1 cup cooked long grain or basmati rice
  • 1 cup whole milk
  • ½ cup heavy cream
  • ¾ cup coconut milk
  • 2 oz sugar, approximately ¼ cup
  • ¼ tsp ground cardamom
  • 1 ½ oz golden raisins, approximately 1/3 cup
  • 1 ½ oz chopped unsalted pistachios, approximately 1/3 cup (I add them whole)

In a large non-stick pot over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture starts to thicken, stirring frequently, approximately 5 minutes.

Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes (mine took about 20). Use a whisk to help prevent the cardamom from clumping. Once the mixture has just begun to thicken, remove from heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.